Heirloom Potato Salad With Vegenaise® Recipe

Heirloom potatoes: These are colorful and flavorful potatoes that add a unique touch to the salad.

Vegenaise®: A vegan alternative to mayonnaise, providing a creamy texture without any animal products.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Provides acidity and a subtle sweetness to balance the flavors.

Celery: Adds a crunchy texture and fresh flavor to the salad.

Red onion: Offers a sharp and slightly sweet taste, enhancing the overall flavor profile.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the dish.

When boiling the heirloom potatoes, start with cold, salted water and bring it to a boil. This ensures that the potatoes cook evenly. To check for doneness, pierce a potato piece with a fork; it should slide in easily without resistance. After draining, spread the potatoes on a baking sheet to cool quickly and prevent them from becoming mushy.

• heirloom potatoes - Substitute with red potatoes: Red potatoes have a similar texture and flavor profile, making them a good alternative.

• vegenaise® - Substitute with hummus: Hummus provides a creamy texture and a slightly different but complementary flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tang.

• celery - Substitute with fennel: Fennel adds a crunchy texture and a slightly sweet, anise-like flavor.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative to red onions.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a different color, which can be useful for presentation.

• Store the heirloom potato salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator, where it can be safely stored for up to 3-4 days. The vegenaise® and dijon mustard will help preserve the salad's flavor and texture.
• For optimal taste, give the salad a good stir before serving, as the dressing may settle at the bottom.
• If you plan to freeze the potato salad, be aware that the texture of the potatoes may change upon thawing. The vegenaise® dressing might also separate.
• To freeze, transfer the salad into a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its storage time. The salad can be frozen for up to 1 month.
• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• After thawing, stir the salad well to reincorporate the dressing. If the texture seems off, you can add a bit more vegenaise® or dijon mustard to refresh the flavors.
• Always check for any signs of spoilage, such as off smells or discoloration, before consuming the thawed salad.

• Gently warm the potato salad in a non-stick skillet over low heat. Stir occasionally to ensure even heating without breaking the potatoes.

• Place the potato salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through.

• Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil and bake for about 15 minutes, or until warmed through.

• For a quick steam, place the potato salad in a heatproof bowl over a pot of simmering water. Cover the bowl with a lid or foil and steam for 5-7 minutes, stirring occasionally.

• If you prefer a cold potato salad, simply let it sit at room temperature for about 30 minutes before serving to take the chill off.

• Pot: A large pot is needed to boil the diced heirloom potatoes until they are tender.

• Colander: Use a colander to drain the boiled potatoes after they are cooked.

• Mixing bowl: A large mixing bowl is essential for combining the vegenaise®, dijon mustard, and apple cider vinegar, as well as mixing in the potatoes, celery, and red onion.

• Knife: A sharp knife is necessary for dicing the heirloom potatoes and red onion, as well as chopping the celery.

• Cutting board: A sturdy cutting board provides a safe surface for dicing and chopping the vegetables.

• Measuring cups: Use measuring cups to accurately measure the vegenaise® and other ingredients.

• Measuring spoons: Measuring spoons are needed to measure out the dijon mustard and apple cider vinegar.

• Wooden spoon: A wooden spoon or a spatula is useful for mixing all the ingredients together in the bowl.

• Refrigerator: The refrigerator is necessary for chilling the potato salad for at least 1 hour before serving.

• Timer: A timer helps keep track of the boiling time for the potatoes to ensure they are cooked perfectly.

Pre-cook the potatoes: Boil the heirloom potatoes in advance and store them in the refrigerator. This way, they are ready to use when you need them.

Use a food processor: Chop the celery and red onion quickly by using a food processor instead of chopping by hand.

Prepare the dressing ahead: Mix the vegenaise, dijon mustard, and apple cider vinegar ahead of time and store it in the fridge. This allows you to simply combine everything when you're ready.

Chill faster: Spread the potato salad in a thin layer on a baking sheet to cool it quickly before transferring it to the refrigerator.